This paleo, AIP, vegan and nightshade-free Classic Nomato Sauce is so similar in taste to tomato sauce, you might even fool your tomato-eating friends and family members.
- 1.5 TBSP extra virgin olive oil
- 1 large onion, diced
- 5 cloves garlic, sliced
- 1 cup carrot, diced (about 2 medium sized carrots)
- 1 cup celery, diced
- 1 cup butternut squash, cubed
- 1 medium sized beet, finely cubed
- 1 tsp thyme (dried or fresh)
- 1 tsp basil (dried or fresh)
- 1 tsp oregano (dried or fresh)
- 1 tsp rosemary (dried or fresh)
- 2 tsp sea salt
- 1/4 cup red wine vinegar
- 1 tsp honey or maple syrup for vegan
- 2 cups water
- In a large stock pot, add olive oil and heat on medium heat. When the oil is hot, add onion, garlic, carrot, celery and squash and sauté 4-5 minutes, stirring frequently. Add a splash of water if necessary to keep from sticking.
- Once onions begin to become translucent, add in beets, salt and dried herbs and sauté 1-2 minutes.
- Next, add in red wine vinegar and cook a couple minutes to allow the vinegar to evaporate.
- Finally, add in water and honey or maple syrup. Bring to a low boil, reduce heat and cover.
- Simmer on low for 30 minutes or until carrots, beets and squash are soft.
- Once your veggies are soft, remove from heat and allow everything to cool.
- Blend ingredients into a smooth sauce using an immersion blender or carefully transfer to a blender. Season with salt as necessary once blended
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sauces
Keywords: nomato sauce, tomato-free, nightshade free, marinara sauce, AIP, paleo, vegan